Pamela Reiss works with her parents catering business and store in Winnipeg, Canada. By her own admission she’s not a trained Chef, yet judging by this book, the lady can cook!!!

I’ve seen quite a few Passover cookbooks over the years, some very good, some mediocre. This one is excellent! It shows imagination, understanding of the subtle nuances of flavor and has so many delicious recipes.

Among my favorites is the Spinach and Zucchini Soup with the Matzo Ball. For the Mains I have a tough time choosing between the Black Currant Miami Ribs, the Old Fashioned Beef Flanken, the Brisket with Onion Gravy, the Slow Cooked Brisket with Tomato Sauce, or the Pineapple Turkey Meatballs. For desserts there are quite a few that could become my new favorites, among them any of the variations of Crème Brûlée…

Pineapple Turkey Meatballs

Serves 6 – Meat

To make a lighter version, I’ll often use ground turkey or chicken as a substitute for beef in meatballs. But this recipe was created with turkey in mind — I think the sauce works well with turkey, but don’t let that stop you if you want to try it with chicken or beef!